Crispy Bacon and Potato Skillet with Cheddar
Ingredients
- 6 slicesbacon
- 1½ poundrusset potatoes
- ·yellow onion
- 1 cupsharp cheddar cheese
- ½ cupchicken broth
- 2 tablespoonbutter
- ·salt
- ·black pepper
- ·fresh thyme (optional)
Prep
- 01
Cut 1.5 pounds russet potatoes into 1/2-inch cubes (no need to peel).
- 02
Dice 1 medium yellow onion.
Method
- 01
Cook 6 bacon slices in a large cast-iron or non-stick skillet over medium-high heat until crispy, about 8 minutes. Transfer to a paper towel and break into bite-sized pieces once cool. Pour off all but 2 tablespoons of bacon fat.
- 02
Return the skillet to medium-high heat. Add the diced potatoes and cook undisturbed for 4 minutes to develop a golden crust on the bottom. Stir, then cook another 4–5 minutes, stirring occasionally.
- 03
Add the diced onion and 2 tablespoons butter to the pan. Stir well and cook for 3 minutes until the onion softens.
- 04
Pour in 1/2 cup chicken broth, scraping up any browned bits from the pan. Cover and simmer for 8–10 minutes, stirring once halfway through, until potatoes are fork-tender.
- 05
Remove from heat. Stir in 1 cup shredded sharp cheddar and the cooked bacon pieces. Season to taste with salt and pepper. If using fresh thyme, sprinkle on top. Serve hot.
Spice Tips
To add depth, crack in 1/4 teaspoon fresh cracked black pepper or a tiny pinch of cayenne just before serving. A splash of hot sauce (Frank's or Sriracha) on the side works for those who want a kick.
Leftover skillet keeps in the fridge for 3 days; reheat gently in a skillet over medium heat. Swap sharp cheddar for gruyère or smoked gouda for a different flavor.